Here are two handwritten recipe cards for refrigerator pickles, each offering a little detail missed on the other so I’ve combined the two when typing out the recipe below. Scans of both cards are at the bottom.
Marsha’s Refrigerator Pickles
7 cups thin sliced cukes – skins on
1 cup green pepper – chopped fine or strips
1 cup onion – sliced thin
2 TBSP salt
1 TBSP celery seed
Mix together & let stand while mixing syrup
Syrup
2 cups sugar
1 cup vinegar – cider
Bring to boil – pour over cukes & “refrig” for 24 hours.
Put in jars.
Will keep 1 month in refrig.